How to make
In the heated olive oil and fat, fry the ribs, sausage (cut in half) and the whole head of garlic without peeling it (you can just remove the top dry layer). When they acquire a pleasant color, remove and place them into a plate, sprinkle them with rosemary and cover or wrap them with aluminum foil.
Besides ribs and sausage (or blood sausage), you can use any other meat of your choice, bacon is also very suitable.
In a small pot over high heat, boil the water with the broth (if you use homemade broth - even better).
Knead the minced meat with a little salt, chopped parsley, one clove of garlic (pressed or grated), black pepper and pine nuts. Form two oblong meatballs and drop them into the boiling broth for a few minutes while we move on to the next step.
In the fat from frying the meat, put the second clove of garlic, on medium heat, so that it does not burn. Add the tomato puree and fry lightly for 2-3 minutes, then add the rice (washed well from the starch), salt and turmeric.
Stir, until the rice is lightly fried and absorbs the aromas, then pour it into a clay baking pan.
Arrange the ribs and sausage, the two oblong meatballs and the tomato rings on it. Put the whole head of garlic in the center.
Pour the hot broth and bake in an oven preheated to 430°F (220°C) for about 30 minutes.
After removing it from the oven, wrap it in aluminum foil and leave it for 10 minutes before serving.
When serving, sprinkle the oven-baked rice with parsley and garnish it with a lemon slice.
If the lemon is squeezed over the rice, I guarantee it's even tastier!
This rice is drier, it should not become mushy and that's why the amount of broth is less, but of course it's all a matter of taste and if you like it softer, increase the amount of liquid.
The Valencian Style Oven-Baked Rice is an amazing dish.
